Black Bean Tacos With Avocado & Spicy Onions

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Healthy for you and the beans can be made up to 5 days ahead or frozen. the spicy onions last a couple of weeks"

Original recipe yields 4 servings
OK
  • FOR SPICY ONION
  • FOR BLACK BEANS
  • FOR GARNISH

Nutritional

  • Serving Size: 1 (497.7 g)
  • Calories 1153.9
  • Total Fat - 19.1 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 0.3 mg
  • Sodium - 181.8 mg
  • Total Carbohydrate - 196.8 g
  • Dietary Fiber - 45.7 g
  • Sugars - 9 g
  • Protein - 58.6 g
  • Calcium - 405.2 mg
  • Iron - 13.6 mg
  • Vitamin C - 32.5 mg
  • Thiamin - 2.1 mg

Step 1

Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.

Step 2

Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.

Step 3

Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.

Step 4

Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.

Tips & Variations


No special items needed.